I’m keeping this post short and sweet. We are moving on Saturday and virtually everything is packed and I have a TON of cleaning to get done. If there is one thing I despise with a passion, its moving. The big things I can handle, I think its easier to manage the sofa, bed, tables etc. The thing that gives me the most trouble are all the little random odds and ends that need to find a home in a cardboard box for the long haul back home. Grrr!! Hopefully after Thanksgiving is over I’ll get back into the kitchen and bring this blog back to life!
For this edition of the recipe swap, I got this delicious hot crab dip. I absoutely loved this and will be making this again and again! I’ll upload a pic when I get my internet back…but until then this post is pic-less…sorry all! Visit Life and Kitchen for a mouth-watering photo.
-1 pound lump crab meat, cleaned and picked free of shells
-1 8 oz. package cream cheese
-½ cup sour cream
-1 Tablespoon lemon juice
-½ teaspoon Worcestershire sauce
-1 Tablespoon fresh parsley, chopped
-1 teaspoon mustard
-1 Tablespoon Old Bay
-1 1/4 cup shredded cheddar cheese, divided
-½ cup shredded mozzarella cheese
1. Preheat oven to 350.
2. In a large mixing bowl, combine softened cream cheese, sour cream, and lemon juice. Stir in Worcestershire sauce, parsley, mustard and Old Bay. Add 1 cup of the cheddar cheese and all of the mozzarella cheese.
3. Stir in the crab meat and stir well to combine. Spread dip into baking dish and sprinkle with remaining cheddar cheese and parsley. Bake at 350°F for 20. Broil 5-6 minutes until cheese is browned and bubbly.
Source: Life and Kitchen
When I was working as an event planner, I had the pleasure of sampling a wide array of delicious hors d’oeuvres. One that really stood out to me was a goat cheese tart that had little bits of bacon and a balsamic drizzle on top. Oh my gosh it was so good. I had it on my list of things to try and recreate for quite some time. I knew I wanted to make a fried goat cheese with this inspiration, then topped it with extra crispy bacon and drizzled a savory balsamic reduction over top. The result is spectacular. Just the right amount of creamy goat cheese to salty bacon to tangy balsamic. You really must try these!
After this week, things will go dark around here for about 2 weeks. Due to family reasons, my husband and I are moving home to Jersey City, NJ. It has been a whirlwind these past few weeks, but we’ve had amazing support from our family and friends. I have some plans for a few new Thanksgiving dessert treats, but I’ll probably be getting back into a routine of cooking and menu planning in December.
Ingredients-Yields 2-3 servings
-7-8 slices goat cheese
-3/4 cup balsamic vinegar
-5 slices bacon
-/18 teaspoon garlic powder
-2 tablespoons EVOO
1. Place goat cheese in the freezer for about 10 minutes. Cut into desired number of slices. Dredge through egg wash then coat with bread crumbs,
2. Pour balsamic into a small sauce pot and bring to a boil, then simmer 20-30 minutes until thick enough to coat spoon.
3. Meanwhile, in a 400 degree oven, cook bacon slices 10-12 minutes until extra crispy.
4. Heat EVOO over medium heat, place goat cheese medallions in frying pan and fry 4 minutes per side. To serve, top with crumbled bacon pieces and drizzle balsamic reduction over top.
A Seasoned Greeting Original Recipe
There’s a restaurant close by called Crave that I absolutely love. I went there for dinner a few weeks ago and order a Spinach and Goat Cheese grilled cheese and it was incredible! I knew this was something I needed to try and recreate in my kitchen. The only real change I made from the restaurant version is that I used frozen chopped spinach, not flat leaf spinach. While I like the flavor of flat leaf, I found it a little hard to eat when I ordered it. I think it works a bit better to have the spinach easier to bite. I really like this sandwich, the spinach works well with the mild mozzarella and its just the right amount of richness from the goat cheese.
Ingredients-Yields 2 sandwiches
-2 oz goat cheese
-4 tablespoons frozen spinach
-2 slices mozzarella cheese
-4 sliced sourdough bread
-1/8 teaspoon garlic powder
1. Cook frozen spinach according to package directions, reserve 4 tablespoons. Mix the 4 tablespoons with the goat cheese, season with garlic powder.
2. Butter all sides of the bread, season with a dash of salt. Over medium heat in a frying pan, brown all sides of the bread.
3. Remove 2 slices of the bread, place on baking sheet and top each with a slice of mozzarella cheese, Broil 5-6 minutes until golden brown. With the remaining bread slices in frying pan, spoon goat cheese and spinach mixture over top. Top each with a slice of the mozzarella bread, and heat until rich and golden brown. Server immediately.